Preheat oven to 350ºF. For crust, combine flour and 1/2 cup brown sugar in a food processor. Pulse a few times to combine. Add the butter, and pulse a few more times until fine crumbs form. Add the oats and pulse yet a few more times to mix it all together. Reserve 1 cup of this crumb mixture. Press the remaining crumbs in the bottom of a 9x13x2-inch baking pan. Bake in a preheated oven for 15 minutes or until crust is just lightly browned.

Meanwhile, for filling, combine the orange juice and 2/3 cup brown sugar in a saucepan. Bring to boiling, and stir in the cranberries. Return to boiling, reduce heat and simmer, uncovered, for about 10 minutes, or until the mixture is slightly thickened. Remove from heat and stir in the cinnamon and nutmeg.

Spread the cranberry filling evenly over the baked crust. Sprinkle the top with the reserved crumb mixture. Bake for 25-30 minutes, or until the top is lightly browned. Allow to cool completely before cutting into bars. Makes 32 bars.

Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.

Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.

Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut. Enjoy!

Preheat oven to 350ºF. Line an 8-inch square pan with foil, making sure the foil hangs over the edges for easy removal of the bars later on. Spray the foil lightly with cooking spray.

In a bowl, mix the oats, flour, brown sugar and baking powder together. Add the melted butter and mix well until thoroughly combined. Press half of the crumb mixture into the bottom of the lined pan. Bake for 12 minutes.

Meanwhile, combine the blueberries, sugar, cornstarch, cinnamon and lemon juice in a saucepan over medium heat. Stir occasionally and bring to a gentle simmer. Simmer for about 2 minutes, or until the liquid does not seem so cloudy, and has thickened nicely.

Spoon the blueberry mixture over the bottom crust, spreading very gently to the edges.

Top the blueberry mixture with the remaining half of the crumb mixture- spreading it evenly.

Bake in a 350ºF oven for 30 minutes. Remove from the oven and allow to cool completely before removing from the pan.

Line an 18×13-inch baking sheet with waxed paper. Place corn flakes in a large mixing bowl.

Place butter, sugar and corn syrup in a medium sized microwave-safe bowl. Microwave on high for about 3 minute or until bubbly. Stir to dissolve sugar. Cook for additional time if needed, in 1 minute increments, until sugar is dissolved. Quickly stir in butterscotch chips and stir until chips are melted. Stir in peanut butter and vanilla and stir until smooth. Pour mixture into the cornflakes, and stir well to coat all.

Working quickly, pour the corn flake mixture into the prepared baking sheet, and with wet hands, press the mixture firmly into the pan.

Set aside until firm. Flip the slab out onto a cutting board and remove the waxed paper. Cut it into small squares. Melt the dark dipping chocolate, dip the tops of the nuggets into chocolate and set on a waxed paper sheet until the chocolate is set.

Preheat oven to 350ºF. Line a 9 x 13 pan with aluminum foil and spray with cooking spray- make sure to spray the sides as well.

In a mixing bowl, combine the oats, flour, brown sugar, salt and baking soda. Mix well to combine. Add the melted butter to the oat mixture and stir together. Press the mixture into the bottom of your 9 x 13 pan. Bake at 350ºF for 15 minutes, remove from the oven.

Sprinkle with half of your chocolate chips, then all of the marshmallows, and finally, the last 1/2 cup of chocolate chips. Place back in the oven and bake for another 7-10 minutes, or until the marshmallows are lightly golden brown.

Cool in the pan on a wire rack.

To cut into bars, remove the bars from the pan, using the foil to pull it out and set the bars on a cutting board. Spray a knife with cooking spray before cutting the bars evenly. Cut into 24 bars, spraying the knife again as needed.

Combine all-purpose flour, pastry flour, brown sugar and salt in a mixing bowl. Cut in the cold butter with a pastry blender until the butter is well incorporated and the mixture is crumbly.

Press into the 9×13 pan and bake for 15 minutes.

Meanwhile, combine sugar, cornstarch, crushed pineapple with juice, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat, and stir in lemon juice.

Pour pineapple mixture over the hot crust, spreading gently with the back of a spoon.